The first recipe in this cookbook is for a piecrust handed down through the author’s family since the 1860’s. That is just the beginning of tried and true deliciousness from this Vermont baker. Love life, bake PIE! — Sarah Donner
Now it’s as easy as pie to make delectable desserts from centuries past
From Wet Bottom Shoo Fly Pie to basic American Apple Pie, you’ll find them all—transparent pies such as Butternut Maple; cake pies such as Quakertown Pie; custard pies such as Union Pie; cream pies such as Cherry Cream Pie; and fruit pies such as Crabapple Pie. Each recipe has been carefully tested and brings with it a veritable trip down memory lane. Pies have graced American tables from the days of the Pilgrims, and variations have evolved into regional favorites around the country. Now you can recreate those pieces of history in your own kitchen.
About the Author
Anne Collins has undergraduate and graduate degrees in engineering, but her true love is pie. She’s been collecting recipes and baking pies since childhood.